Feast of flavors at Rick Bayless’s XOCO

I typically have a constant craving for Mexican food, but lately I just couldn’t wait to get my hands on my favorite milanesa torta. And of course it’s at one of the best Mexican joints in town, Rick Bayless’s XOCO.

I’ve written about it on Chicago Food Fights before, but it’s worth repeating: if you want quality Mexican food for a decent price, there’s no better place than XOCO. Seriously. If you haven’t been here yet, then you’re truly missing out on some amazing flavors. So today, while I had a hankering for my usual order, a chicken milanesa, me and my hubby decided to order a few things to give them a try.

Absolutely everything, no surprise here, was packed with flavor.

The meal started with some great chips, guacamole, and salsa. The guacamole is super fresh here and creamy. It’s one of my favorites. (But I also love Big Star’s guacamole, which seems to use different avocados, and they add some fresh radishes to the mix).

Next came some Pickled Pigs’ Feet Tostadas (one order includes two small servings). Now I’ve never had pig’s feet, so this was where trying something completely new came in. The toppings, including jalapeno-picked vegetables, crema, and cilantro, were spot on... but the pig’s feet? Very chewy.

Unfortunately I couldn’t passed that texture and only took a couple bites. After all though too - I had to save room for the tortas. 

My husband got the Thursday special of the day, Al Pastor. As if the red chile smoked pork didn’t pack enough flavor, it was topped with some delicious queso fresco, grilled onions, and pineapple-tomatillo salsa. It seriously oozes with flavor. Even once you get full, you’re going to want to eat every last drop.


And then there’s my all-time favorite, the chicken milanesa. Don’t get me wrong. There’s other tortas I love in the city (including at the incredibly inexpensive La Pasadita), but Rick Bayless at XOCO takes this milanesa to a whole new level.

Maybe it’s because it’s cooked on a griddle, unlike the other tortas in a wood-fired oven, and so it offers the perfect amount of crisp. Or maybe it’s because they use Gunthrop chicken. Or maybe it’s the way the jalapeno Jack cheese and pickled jalapenos add to the sandwich. Or maybe it’s even the tomatillo-avocado salsa, which adds the right amount of spicy heat. But really, I’m sure it’s all of these things combined.

It’s, hands down, the best milanesa torta in the city. And I’m already dreaming of the next time I go back.